CHEF JEFF — ONE BYTE AT A TIME: Ice Cream and Brownie Cannonball

Beat the heat with a cool dessert like this.

Ice Cream and Brownie Cannonball

1 quart vanilla ice cream

½ quart chocolate sorbet

½ quart coffee ice cream

6 brownie pieces with nuts, broken by hand into chunky bits

1 cup chopped mixed nuts (walnuts, almonds, pistachios and/or almonds)

½ cup semisweet chocolate chips

Remove ice cream, sorbet from freezer. Allow to soften, 20 to 30 minutes. Place in bowl, add brownie, nuts, chips. Mix to just incorporate. Spoon mixture into bowl, smooth top, freeze until hard. To serve, run outside of bowl under hot water to loosen frozen ball. Place plate on top of bowl and invert it. If you feel like an extra delight, serve with chocolate sauce and whipped cream.

Yield: Serves 6.

Approximate nutritional analysis per serving: 713 calories, 38 grams fat (15.6 grams saturated), 64 milligrams cholesterol, 14.4 grams protein, 83 grams carbohydrates, 4.6 grams fiber, 321 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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